Sheet Pan Chicken Fajitas

A delicious and easy one-pan meal featuring tender chicken and colorful vegetables, seasoned with bold fajita spices.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 pounds boneless skinless chicken breasts Cut into strips for even cooking.
3 pieces bell peppers (green, yellow, red) Sliced into strips.
1 piece yellow onion Sliced into strips.
2 cloves garlic Minced.
3 tablespoons vegetable or canola oil For coating.
1 piece lime Juiced for seasoning.
1/4 cup fresh cilantro Chopped for topping.
8-10 pieces small flour tortillas For serving.
to taste sour cream For serving.
to taste sliced avocado or guacamole For serving.
to taste pico de gallo For serving.
to taste shredded cheese For serving.

Method

Preparation

Preheat your oven to 425°F (220°C) and grease a large sheet pan with non-stick spray or a little oil.
Slice the chicken breasts into strips and cut bell peppers and onion into similar-sized strips.
Lay the sliced vegetables on the prepared sheet pan and then place the sliced chicken on top.
In a bowl, mix together your fajita seasoning ingredients and sprinkle this mixture over the chicken and vegetables.
Add minced garlic and drizzle with vegetable oil, then toss everything to coat.

Cooking

Place the sheet pan in the oven and bake for 15-20 minutes, ensuring the chicken reaches an internal temperature of 165°F (75°C).
Wrap tortillas in foil and warm them in the oven for the last 5 minutes of cooking.
Once done, take out the pan, squeeze fresh lime juice over the dish, and sprinkle with chopped cilantro before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. You can swap chicken for turkey or use lettuce leaves for a low-carb version.